PROGRAM DESCRIPTION
The program will provide coursework and experience in Foods/Food Service Management, Clinical Nutrition and Community Nutrition.

Students will meet all requirements for the 35 credit Plan B MS including a written research paper. In addition, students will complete extra assignments and self-study modules which will NOT receive graduate credit. Students will complete an additional 18 credits (1200 hours) of supervised practice divided equally between Clinical Nutrition Internship (400 hours), Food Service Management Internship (400 hours) and Community Nutrition Internship (400 hours).

Foods/Food Service/Management Component of Coordinated Masters Program:

Food Selection and Preparation FSHN 300 and FSHN 301 LAB (The student may take this course but will not receive graduate credit. Alternately, credit for this course will be allowed by comprehensive examination - course study guide and texts are available)

RRM 310 Food Service Systems Operations (The student may register for the challenge by exam section of this class which provides online instruction). The management component will involve a group management project.

RRM 311 Food Service Systems Production and Purchasing (The student may register for the challenge by exam section of this class which provides online instruction. The food purchasing component will include a field trip to a local food distributor and an assignment describing inventory control and food storage procedures. Students will write a purchase specification for a product distributed by that company. The food production component will include a field trip to a local food show to complete a written project. The project will entail finding products (appetizers, entrée, starch, vegetable, dessert), preparation and service equipment for a catering event. Students will determine personnel requirements and provide a cost analysis of the catered event.

Food Safety training will utilize the online NRA certificate program in Food Safety

Practicum/Lab Food Production (FSHN 686). This lab/practicum will include 60 hours of practicum experience in large quantity food preparation, purchasing, menu development and analysis, recipe modification for special diets.

Fundamentals of Management. A 3 credit management class offered by the College of Business, MGT 305 or acceptable substitute.

Professional Portfolio. All students will develop a personal professional portfolio. The ADA tool kit will be used to teach these skills.

Supervised Practice

Internship - Clinical Nutrition FSHN 586A
400 hours of medical nutrition therapy including nutrition support in critical care, trauma, digestive tract disorders, diabetes, renal, oncology and cardiac nutrition. Placement at progressive community hospitals and regional medical centers.

Internship - Community Nutrition FSHN 586B
400 hours of community nutrition including placement in WIC, state health department, Extension, Food Stamp Nutrition Education programs. Involvement in community health needs assessment, program planning, delivery and evaluation. This rotation will include 40 hours of advanced program planning skills at CSU Cooperative Extension.

Internship - Food. Service Mgt. FSHN 586C
400 hours of practice in hospital or school food service. Involvement in personnel management, purchasing, inventory control, menu planning and evaluation and staff development/inservice education and nutrition education programs for children.